Smoothies

We love smoothies at our place, they are often whipped up after school for a healthy snack or on weekend mornings when we have a little more time. We have been loving them though the hot summer days, as when using frozen fruit, they are a delicious icy treat. 

I often buy the marked down stone fruit from the supermarket, slice out the bad spots and lay on a plate with baking paper in then pop in the freezer.

I then put the fruit in a zippy bag ready for our smoothie mornings. 

I also do this with bananas (a staple in all our smoothies), blackberries, raspberries, blueberries, strawberries and even spinach.

Then chuck what ever fruit we choose in the blender with the liquid of choice, coconut milk or water, almond milk, cows milk, orange juice, the possibilities are endless.

Served in a cute bottle or jar, and topped off with a pretty straw, of course.

Do you smoothie at you place?

Yum! xx

Raw cheese cakes

These yummy raw cheese cakes are sure to please, a delicious treat that's full of goodness!

What you'll need:

Crust:

1 cup pitted dates (soaked in warm water for 10 minutes then drained)

1 cup raw walnuts or almonds

Filling:

1.5 cups raw cashews, quick soaked*

1 large lemon, juiced (1/4 cup)

1/3 cup coconut oil, melted

1/2 cup full fat coconut milk 

1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:

2 Tbsp natural peanut butter

1/4 cup blueberries (fresh or frozen)

What to do:

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers.

Lightly grease a 12 hole muffin tin. To make removing the cheesecakes easier, cut strips of baking paper and lay them in the holes. This creates little tabs that makes removing them easier to pop out once frozen.

Next scoop in heaping 1 Tbsp amounts of date mix and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.

Add all filling ingredients to a blender and mix until very smooth.

 If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry, wait and swirl on top of plain cheesecakes.

Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then freeze until hard - about 4-6 hours.

Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. 

Keep in the freezer for up to 1-2 weeks. 

Easy Peasy Sprinkle Biscuits

These Sprinkle Biscuits are great for baking with children, the recipe is so ridiculously easy that it's impossible to mess them up, perfect for freezing and delicious!

What you'll need:

125g butter

1/2 caster sugar

1/2 tsp vanilla essence

1 egg

2 cups plain flour

1 tsp baking powder

1 tbs milk

100's and 1000's

What to do:

Pre-heat oven to 180 degrees Celsius and line a couple of baking trays with baking paper.

In a large bowl, beat butter, sugar 

and vanilla until pale and creamy.

Add egg to butter mixture and mix until combined.

Sift flour and baking powder over butter mixture and mix in gently by hand until well combined.

Stir in milk.

Roll tablespoons of the mixture into balls and press down with fingers or a fork to make flat biscuits, sprinkle 100's and 1000's over the top.

Bake for 15-18 minutes until firm.